Rwanda Dry Process Nyamiyaga (Light/Medium)

This coffee hails from the Nyamiyaga region of Rwanda, known for its high elevations and favorable climate, which contribute to the development of complex flavor profiles. The beans undergo a dry (natural) processing method, where the whole cherries are dried in the sun before the seeds are extracted, imparting distinct fruity characteristics to the coffee.

Origin Details:

• Varieties: Bourbon

• Region: Nyamiyaga, Rwanda

• Elevation: Approximately 1,700–2,000 meters above sea level

• Processing Method: Dry Process (Natural)

• Farm Practices: Traditional cultivation with a focus on quality and sustainability

Tasting Notes:

A layered cup with notes of rustic apricot jam and stone fruit, rounded by hints of orange peel. Winey acidity lifts the profile, while almond and dark cocoa lend depth to the finish. Fruit-forward, structured, and richly satisfying.

Why You’ll Love It:

✔ Showcases the unique characteristics of dry-processed Rwandan coffees

✔ Offers versatility across roast levels, from bright and fruity medium roasts to rich and chocolaty dark roasts

✔ Ideal for those seeking a coffee with pronounced fruit notes and a substantial body

✔ Suitable for various brewing methods, including pour-over, French press, and espresso